Grilled Chicken Taco Salad

Grilled Chicken Taco Salad
Recipe type: Salad
Peppery arugula, grilled corn and a tangy lime vinaigrette give this healthy taco salad recipe a serious upgrade. This recipe is the perfect vehicle for using the crushed-up tortilla chips at the bottom of the bag.
  • 2 tablespoons lime juice
  • 2 tablespoons white-wine vinegar
  • ¾ teaspoon salt, divided
  • ¾ teaspoon ground pepper, divided
  • ¼ cup extra-virgin olive oil
  • 1 cup cherry tomatoes, halved
  • ¾ cup diced zucchini
  • firm ripe avocado, diced
  • ¼ cup thinly sliced red onion
  • 1 jalapeno, minced (optional)
  • 2 pounds skinless chicken breasts
  • 1 large ear corn, husked
  • 5 cups arugula (about 3 ounces)
  • 1 cup coarsely broken tortilla chips
  • 2 tablespoons chopped fresh cilantro
  1. Preheat grill to medium-high.
  2. Combine lime juice, vinegar and ½ teaspoon each salt and pepper in a large bowl; whisk in oil.
  3. Add tomatoes, zucchini, avocado, onion and jalapeno, if using; gently toss to coat. Set aside.
  4. Sprinkle chicken with the remaining ¼ teaspoon each salt and pepper. Oil the grill rack. Grill the chicken until an instant-read thermometer inserted into the thickest part registers 165 °F, 4 to 5 minutes per side.
  5. Grill corn until lightly charred on all sides, 2 to 4 minutes total. Transfer to a clean cutting board.
  6. Cut the chicken into bite-size pieces; cut corn kernels from the cob.
  7. Add the chicken and corn to the tomato mixture; stir in arugula, tortilla chips and cilantro and gently toss to combine.
Nutrition Information
Serving size: 2.25cups Calories: 447 Fat: 28g Saturated fat: 4g Carbohydrates: 24g Sugar: 0g added Sodium: 551mg Fiber: 6g Protein: 27g Cholesterol: 63mg


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